Wild Salmon Pesto Pasta Salad
This salad is best tossed together right before serving, so the pesto and flavors stay bright.
Ingredients:
- 1 can Vital Choice sockeye salmon (drained)
- 8 ounces small shell pasta (regular or gluten-free)
- 2-3 teaspoons garlic (finely minced)
- ½ cup prepared basil pesto
- ½ cup high-quality light Italian salad dressing
- 1 zucchini (cut in 1/2-inch half-moon slices)
- 1 pint cherry tomatoes (halved)
- 1 small red onion (thinly sliced)
- ¾ cup frozen peas (defrosted)
- Salt and pepper, to taste
MSC Canned Sockeye SalmonInstructions:
- Cook the pasta according to package directions and drain well. Let cool slightly then toss with the garlic, pesto, and dressing. Set aside.
- Meanwhile, put the zucchini in a covered microwavable container and cook on high for 2 minutes or until just tender and bright green.
- Toss the zucchini, tomatoes, onion, and peas into the pasta and stir to combine. Gently fold in drained salmon; season to taste with salt and pepper. Serve immediately or chill before serving.